How to Bake Chewy Sugar Cookies (Perfect Texture Every Time)
Getting chewy sugar cookies just right means mixing the dough until it’s thick but not tough, then baking until the edges are pale gold but the centers look a bit soft (that’s the secret—don’t overbake). These cookies taste simple, almost like a childhood memory, and they stay soft for days, which always makes them a crowd favorite in my kitchen.
Ingredients
Scale
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- 3/4 cup butter at room temp
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup light (clear) corn syrup
- 2 teaspoon vanilla
- 1/2 teaspoon lemon extract or flavoring opt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour
- 3-4 colors decorating sugar
Instructions
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Preheat oven to 375. Lightly grease (or line with parchment) two baking sheets. I just spray them with cooking spray.Place butter, brown and white sugar, butter, corn syrup, vanilla, lemon extract (if using), baking powder, baking soda, salt, and egg in a large mixing bowl. Beat with an electric mixer until well blended. Add in flour and beat until well incorporated.
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Pour a few tablespoons of each color of decorating sugar into shallow dish. Stir to combine colors. Drop dough by tablespoonfuls (a tablespoon cookie scoop works well here) into sugar, rolling the balls to coat them. Place on prepared baking sheets, about two inches apart.
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Bake cookies for ten minutes until the edges are just barely beginning to brown, they’ll look soft. If you bake these cookies too long, they’ll be crunchy rather than chewy.
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Remove from oven and cool on baking sheet for 5 minutes, then transfer to rack to cool completely.